Prepare meat and vegetables in advance.

Combine margarine and minced garlic and mix into a paste; set aside.

In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Place chicken pieces in pan and let sear for about 2 minutes, or until the chicken begins to brown. Stir and continue cooking for 4 to 6 minutes, or until just done and no longer pink - do not overcook. Right before removing from pan, stir in 1 tablespoon margarine mixture. Spoon meat onto a plate or bowl and set aside.

Without cleaning out the pan, add 1 tablespoon oil, then add zucchini, onion, carrot and mushrooms making sure not to overcrowd the pan - just barely cover the bottom; cook in batches if necessary. Saute for about 4 minutes, or until crisp-tender. Right before removing from pan, stir in 1 tablespoon margarine mixture. Spoon vegetables onto a plate or bowl and set aside.

Without cleaning the pan, add 2 tablespoons margarine mixture and melt. As soon as margarine is melted, stir in the eggs and lightly scramble.

When eggs are almost done, stir in the rice and mix to combine.

Add 2 more tablespoons butter mixture and spread rice out evenly in the pan. Allow rice to cook without stirring for about 2 to 3 minutes or until rice begins to lightly brown. Stir and spread out again and cook for another 2 to 3 minutes. Continue this process until desired doneness, adding margarine as necessary to prevent sticking.

Stir back in cooked chicken and vegetables. Add soy sauce, sesame oil and sesame seeds. Saute until well combined and heated through.

Season with salt and pepper to taste. Serve immediately.